Location: Central America
Population: 6.36 million
Capital: Managua
Geography: A nation of lowlands and mountainous areas, with coasts on both the Pacific and Atlantic
Language: Spanish
Signature flavours: Corn, rice, beans, chicken, pork, beef, banana and plantain, achiote, hot peppers, cocoa, tomato, onion, cheese

The Menu

For the first couple of weeks after receiving this assignment, I struggled to find resources, despite doing research in both English and Spanish. I just wasn’t finding a lot of genuine Nicaraguan content online, and there was nothing in my local library. Finally, Eric came across a YouTube channel, and sent it my way. Enter Maria Esther López, “La Reina del Sabor Nicaragüense”. I was hooked from the first video, and quickly compiled a menu inspired by Maria Esther’s energy and enthusiasm.

Enchilada Nicaragüense: A tortilla filled with beef, tomato, onion, and rice that is dipped in achiote-spiced batter and fried until golden brown.

Prep and cooking time: 45 min
Difficulty: 4/5

Salsa Verde: A spicy sauce made from tomatillos, garlic, and hot peppers.

Prep and cooking time: 15 min
Difficulty: 1/5

Torta de Papa: Mashed potato folded around a ground beef , tomato, onion, and carrot, formed into a disk and fried on both sides.

Prep and cooking time: 60 min
Difficulty: 3/5

Sopa de Queso: A thick vegetable, mint, and cheese soup served with deep fried dumplings.

Prep and cooking time: 60 min
Difficulty: 2/5

Gorditas with Condensed Milk: Chubby pancakes made from batter sweetened with condensed milk, drizzled with a syrup of jaggery, ginger, cinnamon, and lime juice.

Prep and cooking time: 25 min
Difficulty: 2/5

Pinolillo: Roasted cacao nibs, spices, and coarsely-ground corn meal blended into a powder and mixed with milk and water.

Prep and cooking time: 15 min
Difficulty: 2/5

The Shopping List

I found achiote at a specialty cooking store (the last one of the shelf and maybe in the entire region).

Cacao nibs were found at a nearby health food store. Queso seco, the traditional cheese of Nicaragua, is not available in this area, and I settled for cotija, from a local cheesemonger. The tomatillos came from my garden. Everything else was sourced from the supermarket.

The Meal

This was a somewhat challenging assignment only because most everything had to be served hot. It was a bit of a scramble at the end to get everything onto the table, but it was worth it. We started with slurps of hearty sopa. With its savoury flavour, thick broth, and cheesy dumplings, it could be a main dish in its own right.

Next we bit into the crunchy, greasy enchiladas Nicaragüenses. They were incredible — crispy on the outside and chock full of meaty, vegetable-y goodness on the inside. We dipped them in spicy, garlicky salsa verde.

Eric loved the tortas, with their fried-to-perfection exterior around fluffy potato and filling. I found them a little heavy and if I made them again, I would make them smaller. Still, with yet more salsa verde, they were a nice addition to our table.

The gorditas, with their sweet spiced syrup, were delicious. I loved the acidity of the lime in the syrup and the pancakes themselves were fluffy and lightly sweetened by the condensed milk.

The standout to me, though, was the beverage. The pinolillo was deeply earthy, and complexly sweet and rich. I loved the depth of flavour offered by the spiced cacao nibs — like chocolate milk only more…more everything.

Maria Esther López saved the day and I dedicate this successful assignment to her infectious enthusiasm for all foods Nicaragüense.

Links

Nicaraguan Pinolillo – Cacao Cornmeal Drink

Disclaimer: I’m not a professional chef. I’m just a passionate cook with a curiosity for flavours I’ve never tried. For great recipes from gifted local cooks, follow the links above.